trials and therapy of a self taught cook

Truffled Beef Sandwich: Improv Challenge

We’re going to get fancy up in here today. Truffles are about. And sandwiches.

Sandwiches are some of my favorite meals: there are so many possibilities for what we can put between two pieces of bread (if you are another fellow sandwich lover, check out The Sandwich King on Food Network- love it!). So when this month’s Improv Challenge was bread and butter, I knew that I was going to make a sandwich.

Bread and butter is a great start for a sandwich, so I mulled over a lot of ideas. There were lots of grilled cheese concotions in my mind, but I wanted something hearty and special. I made this sandwich during one of my red meat cravings, a time in which I want beef and I want it red and juicy, so I knew I wanted some sandwich in which beef could shine.

This special sandwich comes from the goddess Barefoot Contessa, Ina Garten (I swear I do not mean to plug the Food Network today). The truffle butter really does add something special to the sandwich: the truffle butter has a great savory taste with beef with a little saltiness and little bit of a rich savory taste. And we got Ina’s favorite shards of Parmesan with peppery arugula.

Prepare and preheat grill over high heat. Brush steaks with olive oil and season with salt and pepper. Grill sirloin steaks, approximately 2-4 minutes per side depending on the thickness of your steak. Let sit for about 4 minutes. Slice against the grain into thin pieces.

Slice ciabatta bread for sandwiches. Spread with truffle butter and place on grill for approximately 3-4 minutes per side, until butter is melted and bread is warm. Spread additional truffle butter on bread. Top bread with steak, caramelized onions, shards of Parmesan, and arugula.